Here's What You Told Us This Week on Facebook, Twitter, and BonAppetit.com

You might not know it, but we monitor your comments on our articles, Facebook, and Twitter. Closely. (Not NSA closely, but still: closely.) Some of them are funny, some are biting, and some are really, really weird. And—more often than not—we learn a thing or two during the week from someone out in cyberspace. Here’s a roundup of what went on across our pages on the web this week.

Kyra Newman: “Did you really just tease up a recipe that needs to sit 8 hrs for breakfast now? C’mon BA social team, drink some coffee—at least tell us to plan now for the weekend…’Yeasted’ in the title is a dead giveaway that you better start cooking something else for the kiddos as they get ready to walk out the door for school.”

Fair enough. But! Some of you liked it. Maybe too much:

Laurie McPherson: “I could eat a cardboard box if it had brown butter on it.”

EPip: “According to business courses and etiquette resources alcohol is to be tipped 10% while the meal is to be tipped 15%-20%, both tallied prior to tax. I hope that is made clear.”

Tipping on alcohol always messes us up. Thanks EPip!

On the Healthiness of Soy and TofuSo…this story drummed up a big debate on our Facebook page. Proving the point of the story—and the whole column in general—nobody seemed to be sure, given the huge amount of data. But two of our readers really went at it:

Genevieve Ishtar: “Wow, that was an article with almost no information. Thanks for the list of research paper titles.”
Krokodil Dundee: “The author provided results from an extensive literature search with concise summaries of each research article.

“It is important to differentiate between an author not providing information and a reader not understanding the information provided.”

Genevieve Ishtar: “I understood the information, I was pointing out that it was a list of information, versus a well written article.”

And it goes on from there. Thanks for defending our honor, Krokodil Dundee (we have trouble believing that’s your real name, but whatever). Another of our readers really liked the piece:

Lisa Hutchens Boshell: “That article was AWESOME!!! I love your snarky, humorous comments…and it’s back to what I thought all along…Eat what you like and what makes you feel good and disregard all the BS on the internet!”
Lisa gets it.

On Grinding Your Own MeatMeat-grinding advice always is a little…uh…controversial on our Facebook page. So, as expected, some people spoke up. Reader Erik Knutsen was not happy:

Erik Knutsen: “Why does a vegetarian a**hole always have to pipe-up? This is not about you, we don’t talk about how stupid your lifestyle is! Next time there is a salad recipe or vegetable recipe, you won’t see people talking shit about how bad eating plants is, because the meat, fish, chicken, cheese, egg eating folk aren’t on a horse as high as yours! Take One BIG PRETENTIOUS step backwards and judge yourself! Because the rest of the world doesn’t give a sh*t enough to take the time to care about you!”
Strong words, Erik. But another reader made another observation:
Julie Ruble: “Whoa. I don’t think this is a vegetarian thing actually. I think this is a people-on-the-internet-who-feel-they-must-voice-their-negative-thoughts-aloud thing. Look on any BA post (or any brand post, really) and you’ll see the same: ‘Ew, this dress is ugly,’ ‘This recipe is full of processed food! I expected more from BA,’ and ‘That model is ugly.’ I say ‘If you can’t type anything nice, don’t type anything at all.’”

Shannon Vossler: “I had that Star Trek cookbook–such a disaster. There was a rumor that none of the recipes had actually been kitchen-tested, which makes sense if you ever try to make some of them!!!! Great novelty, but a waste of money for legit recipes!”

On How to Make Perfect Toast at HomeWe were in San Francisco a couple weeks ago, and thought we’d bring some attention to the crazy toast trend happening there. Yes, it’s $4 toast. Yes, we said it was good. Even better? We told you how to make it yourself at home. Still, some people didn’t want to hear about $4 toast at all:

Peter Bagi: “Let’s create a sub culture of pretentious 20 somethings who feel the need to spend money on something that they think they absolutely need. Articles like this are infuriating. I live in Brooklyn and see all of these original small polish bakeries disappearing because their style doesn’t live up to the ‘cool hip’ 20 somethings image needs. This article isn’t helping the cause.”

Ali Brooks: I live in SF and the toast is WORTH it! I usually get a toast and a loaf of bread to go so I can make my own toast for the week. What are you people paying for bagel with cream cheese? Was it baked in house by people earning a real wage?

On Cooking SalmonWe told you how to avoid common mistakes when cooking this oily fish, but we learned a great way to cook it from one of our readers:

Janette Hartman: “I cook skin side down. When almost half done, pour enough vermouth to cover pan bottom. Put on a lid and wait about two minutes and it will be cooked perfectly.”

Vermouth! We love it. We also learned how to microwave salmon from a twitter follower:

@Pdaz1958: microwave your Salmon once and you’ll never cook it another way. Rinse it. Season it. Put in bowl cover with wrap. 6 min. Done.

We’re not sure about that, but at least now we know how.

On the Best Hangover FoodsTo wrap it up, here’s a twitter follower’s great advice on do-ahead drunk food.